Ingredients
2 lbs venison backstrap
3 tbsp extra virgin olive oil
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp liquid smoke
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp black pepper, cracked
Preparation
Cut the backstop, loin, or favorite cut of venison into 1-inch thick steaks if not already done. Using a sharp knife, trim all the silver skin from the meat.
Combine all marinade ingredients in a bowl and stir well until the salt dissolves. Place the venison into a gallon-size freezer bag and pour over the marinade. Remove air from the bag. Allow the steaks to marinate for a minimum of 2 hours, but no more than 6.
Cook the steaks on a pellet smoker, grill, or cast-iron skillet with a preheated temperature of 350 degrees F. Each steak only requires 4 to 5 minutes of cooking per side.
When it reaches a key internal temperature of 135 to 140 degrees F, pull them off the heat immediately and allow them to rest under foil for 7 to 10 minutes before serving. Enjoy!
